150g red wine vinegar
50g sherry Vinegar
100g water
50g sugar
1 bay leaf
2 Star Anise
2 red onions, thinly sliced
Pinch of red dry chili
Small nugget of sliced ginger
3g salt
Bring all the above to a simmer, then pour over your thinly sliced onions.
330g prunes
330g water
60g sherry vinegar
30g brown sugar
50g treacle
4g salt
2g crushed black pepper
1 star anise
1 bay
In a medium saucepan, combine all the ingredients and bring to a boil, then lower the heat to a simmer over a moderate heat until prunes are very soft for about 20 minutes. Discard the star anise and bay leaf, then puree the ketchup in a food processor until smooth.
sliced black pudding, fried until golden brown
1 tbsp of pickled onion
1 tbsp of prune ketchup
1 thick slice of rye bread
Grill or toast the bread, place on the ketchup, then fry the black pudding, place on to the toast and top with the pickled onion.
150g red wine vinegar
50g sherry Vinegar
100g water
50g sugar
1 bay leaf
2 Star Anise
2 red onions, thinly sliced
Pinch of red dry chili
Small nugget of sliced ginger
3g salt
Bring all the above to a simmer, then pour over your thinly sliced onions.
330g prunes
330g water
60g sherry vinegar
30g brown sugar
50g treacle
4g salt
2g crushed black pepper
1 star anise
1 bay
In a medium saucepan, combine all the ingredients and bring to a boil, then lower the heat to a simmer over a moderate heat until prunes are very soft for about 20 minutes. Discard the star anise and bay leaf, then puree the ketchup in a food processor until smooth.
sliced black pudding, fried until golden brown
1 tbsp of pickled onion
1 tbsp of prune ketchup
1 thick slice of rye bread
Grill or toast the bread, place on the ketchup, then fry the black pudding, place on to the toast and top with the pickled onion.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.